Wednesday, February 2, 2011

I love clams casino, and I made that fact known publicly in this post last year. Certainly, a tray of hot clams casino would make a handsome addition to your Super Bowl spread, but large, fresh clams aren’t cheap, and you're probably looking for something a little simpler, and that can be made ahead of time.

This clam dip appetizer (which is technically a "spread" as I explain at the end of the video), contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it.

You'll see a caption during the video saying to make the dip at least four hours ahead of time for best results. This time allows the flavors to develop and really makes a difference. What I failed to add was that you should also take the spread out of the fridge and let in sit out for an hour or so before the party, so it can warm up a bit.

By the way, if the setting looks a little unusual, that's because I'm back in New York's snowy Finger Lakes area visiting my mother, and filmed this at my Aunt Angela and Uncle Billy's home. Many of you have enjoyed Aunt Angela's cabbage rolls recipe, as well as Uncle Billy's famous Chicken D'Arduini and homemade pasta (and if you haven't, click on the links and check them out). Enjoy!

Hi, Chef John I was wondering if I can make this dip aka spread with some fresh clams? If I can, how should I do it? Well, I can't find any canned clams since we can get plenty of fresh clams here. Love ur showYour big fan from Japan

Written directions for others, because I wanted them too but they weren't available.

Fry chopped up bacon with butter until crispy, set aside to cool. Leave about a tsp. of bacon grease in the pan. Put celery, onions, red pepper, jalapeno, garlic in same pan and cook until just start to barely soften, about 3 minutes. Take juice from one of the cans of clams and pour into pan, reduce until almost gone. Transfer to a plate to cool. Put cream cheese in a bowl, add reserve bacon (save a Tbs. for garnish), add cooled vegetables, juice from 1/2 lemon, mix together. Add salt and pepper, hot sauce and finish mixing.

Fry chopped up bacon with butter until crispy, set aside to cool. Leave about a tsp. of bacon grease in the pan. Put celery, onions, red pepper, jalapeno, garlic in same pan and cook until just start to barely soften, about 3 minutes. Take juice from one of the cans of clams and pour into pan, reduce until almost gone. Transfer to a plate to cool. Put cream cheese in a bowl, add reserve bacon (save a Tbs. for garnish), add cooled vegetables, juice from 1/2 lemon, mix together. Add salt and pepper, hot sauce and finish mixing.